Method of Preparation:
Heat olive oil in a sauté pan. Add garlic and lobster meat, sauté. Add rice.
Flamed with brandy, add peeled plum tomatoes and asparagus. Add the stock a little at a time, stirring and making sure the liquid is absorbed before adding more. Add salt and peper to taste. Cook for about 16-18 minutes. Remove from fire and add butter, marscapone cheese and parsley.
Gustav Mauler — Certified Master Chef